Classic Dutch Oven Beef Chuck Roast by Amorpoodie

Ingredients

• 1.4 kg (3 lb) beef chuck roast
• 1 tbsp vegetable oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 yellow onions, quartered
• 4 carrots, cut into large chunks
• 3 garlic cloves, smashed
• 2 cup beef broth
• 1 sprig fresh rosemary

Instructions

1. Preheat your oven to 150°C (300°F).
2. Pat the beef roast dry with paper towels and season generously on all sides with salt and pepper.
3. Heat the oil in a large Dutch oven over medium-high heat and sear the beef until a deep brown crust forms on all sides, about 8-10 minutes total.
4. Remove the beef and set aside; add the onions, carrots, and garlic to the pot, sautéing for 5 minutes until slightly softened.
5. Pour in the beef broth, scraping the bottom of the pot to release any browned bits, then return the beef to the pot and add the rosemary sprig.
6. Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven.
7. Braise for 3 to 3.5 hours, or until the beef is fork-tender and pulls apart easily.
8. Remove from the oven and let the roast rest for 10 minutes before shredding or slicing to serve.